Skip to main content

Lyonnaise Potato

 INGREDIENTS:

  1. Potatoes 500 grams peeled and sliced into 1/4th" thick roundels
  2. Butter 3 tbsp
  3. Vegetable oil 3 tbsp
  4. Onions 4 thinly sliced
  5. Paprika powder 1/2 tsp
  6. Parsley 1/2 tsp
  7. Black Pepper Powder to taste
  8. Coriander stalks 1 tsp finely chopped 
  9. Salt as per taste

METHOD:

Serving Size: 3-4

Wash the potatoes thoroughly. Place them in a bowl of cold water for 5-10 minutes to remove excess starch. This makes them crispier.

Bring a large pan of salted water to the boil. Once boiling, add the potato roundels.  Reduce the heat to low-medium and let the potatoes simmer for about 3-4 minutes. Then drain the water and dry the potatoes with a kitchen towel.

Heat 1 tbsp oil and 1 tbsp butter in a large nonstick skillet until shimmering.

Add onions and generous pinch of salt. Cook them stirring often until softened and lightly golden. Remove from heat and transfer to a bowl.

Add rest of the butter and oil. Add parboiled potatoes slices and cook gently flipping every 3-4 minutes until the potatoes are golden brown and crispy on both sides.

Return the onions to skillet and season to taste with salt. Toss to combine.


Season with black pepper powder, parsley, salt and paprika. Garnish with chopped coriander stems and chili flakes before serving.

Enjoy lyonnaise potatoes hot and crispy on their own or with fried or sunny side up eggs and salad.












Labels:

Comments

Post a Comment

Popular posts from this blog

Egg Omelette Curry

  INGREDIENTS: Eggs 6 (Per Person 2 eggs)  Green Chilis 3 chopped Coriander Leaves chopped 1 tbsp for each serving Onion chopped 1 tbsp for each serving Salt as required Black Pepper Powder 1 tsp Oil FOR THE CURRY Onion 1 large finely chopped Garlic cloves 4-5 minced Cumin Seeds 1/2 tsp Ginger 1 tsp grated Tomato 1 large or 2 medium chopped Potato 1 cut into wedges (optional) Red Chili Powder 1 tsp Turmeric Powder 1 tsp Coriander Powder 1 tsp Oil Coriander Leaves chopped for garnishing METHOD: Serving Size: 3 In a bowl crack 2 eggs and add chopped green chilis, onion, coriander leaves, black pepper powder and salt. Whisk the eggs until the mixture gets airy and frothy. In this way you will get fluffy omelette. Take a small, preferably deep round pan so that the omelette will get a good round shape. Heat 1 tbsp oil in the pan. Fluff up the eggs one more time and pour in the hot oil. Lower the heat and let it cook for 2-3 minutes on both sides. Remove and keep aside. Repeat with...
Post a Comment
Read more

Tangy Chicken Curd Masala (Dahi Chicken)

INGREDIENTS:   Chicken cubed pieces 1 kg.  Curd 300 gm Onion 1 large sliced Ginger paste 1tbsp Garlic paste 1tbsp Green chilies 4 slit Cinnamon stick 1 inch Cloves 5-6 Black cardamom 2-3 Green cardamom 4-5 Bay leaves 3-4 Salt to taste Oil 4 tbsp Cashew paste 4tbsp Kasoori methi crushed 2tbsp METHOD: Serving Size: 6 In a large bowl marinate the chicken pieces with salt, curd and ginger garlic paste for 30 minutes. Or leave it overnight in the fridge. Crush the cloves, cinnamon, green and black cardamom and keep aside. Heat oil in a pan and add bay leaves. Next add the onions and fry until they turn translucent.  Now add the marinated chicken and green chilies. Cook for 10 minutes till the oil starts separating from the curd.  Add 2 cups of warm water and cook on a low flame till the chicken is tender.  Add the cashew paste, crushed spices and kasoori methi. Cook for another 5 minutes. Serve hot with rice.
Post a Comment
Read more